Equipment
- skillet
Ingredients
Salad Ingredients
- 4 ears corn, shucked
- 1 small red onion, diced
- 2 poblano peppers, chopped
- 1 can chickpeas, drained
- ½ tsp salt
- 1 tsp chipotle chili powder
- 1 cup cherry tomatoes, halved
- 1 firm avocado, sliced
- ½ cup chopped cilantro
Spicy Creamy Vegan Dressing Ingredients
- 2 tbsp vegan mayo
- ¼ cup vegan yogurt
- 2 limes, juiced
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp salt and pepper
- ½ tsp maple syrup
- 1 lime, cut into wedges
Method
- Preheat grill and wrap ears of corn in foil. Place directly over medium high heat and grill for 10-15 minutes, turning every few minutes until they are nice and charred.
- Meanwhile, heat a large cast iron skillet over medium high heat. Add a small amount of oil or water to coat the skillet. Add in the onion and peppers, sautéing for 3-4 minutes until fragrant and tender. Add in chickpeas and chili powder, adding a bit of water to deglaze as needed. Sauté for another 2-3 minutes. Turn off heat. Bring the corn in from the grill and use a large knife to carefully slice the corn off the cob. Add to the skillet with the chickpeas and veggies and stir to combine. Gently fold in tomatoes and cilantro. divide between 4 serving bowls.
- Whisk together ingredients for dressing in a jar and season to taste. Drizzle over salad right before serving. Add a squeeze of lime if desired!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.